This sauce is excellent over multiple types of meat. Here it is on some roast chicken breast but really the sky is the limit.
Ground cherries are very interesting. They behave much like unripe cherry tomatoes and it is no surprise that they are used in salads, compotes and salsas much the same way. They are also excellent added to fruit fillings for desserts or as a jam. Having just discovered them I hope to find a large supply to experiment with. They keep for a week refrigerated in the paper skins and look like this.
Ground Cherry Sauce
- 1 cup ground cherries husks removed and quartered
- 1/2 cup finely diced red onion
- 1 tbsp brown sugar
- 1 tbsp fresh thyme
- 1/4 cup dry white wine
- 1 tbsp butter
Melt butter over medium heat and saute onion until golden. Add cherries and thyme and cook until fruit can be mashed with the back of a spoon. Add wine, bring to a simmer and add thyme and sugar. Cook down until slightly thickened mashing about 1/2 the cherries. Serve hot.